Orange Creme Caramel

Ingredients

• Preheat oven to 325 degrees, then place 8 (6 0z) ramekins in a roasting pan. set aside.
• Zest 3 oranges and reserve zest,
• Squeeze oranges for 1 cup of juice, then strain.
• In a medium saucepan, bring juice, water and 1 1/4 cups sugar to a boil over medium heat and stir until sugar dissolves, swirling gently until color turns deep amber.
• Divide directly into ramekins. Set aside.
• In another saucepan over medium heat, bring milk and zest to a boil. Remove from heat and let rest for 10 minutes.
• In a large bowl, whisk eggs, yolks and remaining sugar.
• Stir together milk and egg mixture. Strain, then pour equally among ramekins.
• Place in the oven, then pour hot water into the pan halfway up ramekins.
• Bake 45-55 minutes until set.
• Lift ramekins onto cooling rack, then rum a sharp knife around edges to loosen.
• Cool completely, then invert ramekins onto plates.
• Garnish with fresh berries and fresh mint.